eilonwy's Profile

There's a simpler way to keep a firm grip when removing those crimped "crown caps," at least if you live in the U.S., Canada, or Australia... those caps are almost always secretly screw-off caps. Just grab and twist. Voila! Open bottle with no chance for the cap to bounce off anywhere.

Having just finished my list of what I want to get done... Alsatian onion tart, pickled green beans, piroshki, and a cookie to be named later. Also maybe Kentucky hot browns and pralines if I'm overcome with domesticity.

jennipearl, I thought there were entire clubs devoted to dipping the fries in the Wendy's frosty. (I'm not in one...)

No syrup at all on the pancakes for me at home.

I consider mayonnaise and mustard to be twin sources of evil.

Pizza, like revenge, is best served cold. So are a surprising variety of Chinese foods.

In moments of tiredness, when eating alone, I've been known to make the refrigerator ravioli without bothering with sauce.

Also, recent discovery: miniature marshmallows can be eaten straight from the bag. Indeed, I'm not sure they have any other purpose.

I've made muffins with uncooked cranberries. For proportions, treat them like very large blueberries (that is, don't go overboard or the muffin will get gloppy because the popping berries add so much moisture).

You may also want to make sure your muffin batter is on the sweet side, as the cranberries will be VERY tart. (I don't ordinarily like really sweet muffins, but for this, I make an exception.)

The weekend project that's not a dead secret for a recipe-share reveal is homemade granola, which turns out to be a nice way to clean out excess dried fruit: http://emuisemo.com/?p=1276

I'm also in the midst of curing some salmon, though I do not know what ailed it. Presumably not salmonella.

NicodemusBC, I once made this sort of cookie with Cocoa Crispies, and the only reason I've never done it again is that washing the marshmallow pan annoys me. As cheerful junk food, the chocolate cereal WORKS. One can also throw in a few chocolate chips and nuts for texture. (Can you tell I'm thinking of doing this again?)

Well, the linked article does say that the inventor "focuses on presentation."

Scoop me out a nice, humble bowl of ice cream, and and I will not inquire into its provenance. It's when there's all this effort to put a fancy dress on what's blatantly packaged food that something seems faintly "off," like squiggling fancy creme swirls to garnish a frozen dinner.

<em>It seems that we're all in a "body image" sort of trend right now... just because we feel like we don't need to lose weight doesn't mean it's true. During an obesity epidemic such as this one, it's easy to think we're okay just because we look like everyone else</em>

That's a startling generality to apply to everybody who claims not to need to lose weight.

It's possible that because, at 6'1", I lack the self-control to diet myself to a size 0 (I can squeeze into a 2 in some brands, some days), I'm part of an obesity epidemic and kidding myself. But I'd want to see proof that I'm unhealthily heavy.

I usually make 'em with limeade because that's what I have in the house. It's also possible to do a nice variant with cranberry juice.

For a while, I was working on naming all my variants after other pro golfers, but since I often add vodka (or, more lately, bourbon), I tend to forget the names.

I have scientifically determined it is possible to construct pancakes with the taste and texture of donuts, though whether the world needed this is an open question.

Other than that, I am obsessed with pesto made of Fresh & Easy Herbal Blend salad greens, served largely with seafood.